Really tasty, but perhaps not one to eat before a big night out…
[alert type=”muted” close=”false” heading=”Ingredients”] [icon_list] [icon_list_item type=”check”] 3 bulbs of garlic, skin on[/icon_list_item] [icon_list_item type=”check”] 1 onion[/icon_list_item] [icon_list_item type=”check”] 284 ml single cream[/icon_list_item] [icon_list_item type=”check”] 1 ltr quality veg or chicken stock [/icon_list_item] [icon_list_item type=”check”] 2 tblsp white wine vinegar [/icon_list_item] [icon_list_item type=”check”] 150g flaked, toasted almonds[/icon_list_item] [icon_list_item type=”check”] 1 ciabatta loaf[/icon_list_item] [icon_list_item type=”check”] A drizzle of quality truffle oil[/icon_list_item] [/icon_list] [/alert]Method
- Break up the garlic and roast in the oven for 30 minutes at 180, then leave it to cool
- Gently fry the onion for 10 minutes, then add the stock and the cream, bring to the boil and simmer for another 10 minutes
- Squeeze the cooled garlic onto a plate, then whisk it into the mix. Add the soft bits from the bread (ie not the crust) and the white wine vinegar and simmer for another 5 minutes, then blitz until smooth
- Add the almonds, reserving a few to use as a garnish and whizz again
- Season to taste, then serve with a garnish of crushed/flaked almond and a few spots of truffle oil – go easy, truffle oil is a strong flavour, just a couple of drops